1-First, stir together the gingersnap crust ingredients and firmly pack them into the bottom and up the sides of a 9-inch springform pan or deep dish pie dish. Freeze for 10-20 minutes to help it set.

2-Next, whip the cold heavy cream into stiff peaks using a mixer, then set it aside. Beat the cream cheese until it’s smooth and creamy, then add the pumpkin puree, confectioners’ sugar, and brown sugar; mix until well combined. Add the vanilla, pumpkin pie spice, cinnamon, and salt, and beat until there are no lumps. Gently fold in the whipped cream to keep the mixture light and airy.

3-Spread the filling evenly over the frozen crust, smoothing it with a spatula. Cover and refrigerate for at least 8 hours, preferably 12 or more, to let it fully set.

4-Before serving, loosen the cheesecake from the pan rim, remove the rim, and slice with a clean sharp knife. Prep time is just 20 minutes, with no cooking involved, making the total time about 8 hours and 20 minutes including chilling.